Recently, I decided to create my own lobster dish. I wanted a simple dish, which required only a handful of ingredients and which could be quickly prepared. This dish requires only lobster tails, fresh basil, garlic, olive oil and a few spices. The longest part of the dish is getting the lobster out of the tail without damaging the tail. The tail can then be used as part of the presentation.
As always, I don't always measure spices, as I generally add a little at a time until I am satisfied. So all of the spice measurements are approximations. Also, my apologies for the lack of pictures as to how to get the lobster out of the tails.
BASIL GARLIC LOBSTER
A Chef Bolek Original
Serves 2
A Chef Bolek Original
Serves 2
Ingredients:
2 four ounce lobster tails (or larger)
2 four ounce lobster tails (or larger)
1 bunch of fresh basil (at least 4 large leaves)
1 good size clove of garlic
1/2 teaspoon of crushed red pepper (optional, I like the kick)
Olive oil
Salt to taste
Black Pepper to taste
Directions:
1. Before tackling the lobster tail, take a couple of basil leaves and chop them finely. Also, dice the clove of garlic. Set aside.
2. Now, the lobster tail. First, rinse the tail under cold water. Second, take a pair of seafood scissors and cut down the middle of the underside of the tail. At the end of the tail, make snippets on each side of the underside, approximately a quarter of an inch or a half-inch apart. Cut along the edges of the underside, removing the segments as you go along. After removing most of the underside, clean the edges. Third, dry off the tails, then rub a tablespoon of olive oil on the inside of the tail. Salt and pepper the inside of the tail liberally. Heat the oven to 400 degrees F, and bake the tails for five to eight minutes until the tails are red. Remove and let cool. Now you have your serving dish.
1. Before tackling the lobster tail, take a couple of basil leaves and chop them finely. Also, dice the clove of garlic. Set aside.
2. Now, the lobster tail. First, rinse the tail under cold water. Second, take a pair of seafood scissors and cut down the middle of the underside of the tail. At the end of the tail, make snippets on each side of the underside, approximately a quarter of an inch or a half-inch apart. Cut along the edges of the underside, removing the segments as you go along. After removing most of the underside, clean the edges. Third, dry off the tails, then rub a tablespoon of olive oil on the inside of the tail. Salt and pepper the inside of the tail liberally. Heat the oven to 400 degrees F, and bake the tails for five to eight minutes until the tails are red. Remove and let cool. Now you have your serving dish.
3. Take the lobster meat and clean it. Lobster is like shrimp, it should be deveined if possible. The vein is along the top of the tail meat. Remove the vein and rinse the lobster meat with cold water. Then slice the lobster meat into pieces that are roughly the same size. Put the lobster pieces into a bowl and add about 1 tablespoon of olive oil. Add the chopped basil leaves and crushed red pepper. Mix the ingredients.
4. Add 1 to 2 tablespoons of olive oil to a skillet on medium to medium high heat. When the oil begins to glisten, add the diced garlic. Saute the garlic for a couple of minutes, but do not let it brown. Add the lobster mixture and saute for at least five to eight minutes, if not longer, until the lobster is opaque. Salt and pepper to taste. Stir occasionally to ensure that all sides of the lobster is cooked.
ENJOY.
(The Basil Garlic Lobster pictured above is served with Angel Hair Pasta with a Saffron Red Sauce and Steamed Broccoli.)
No comments:
Post a Comment